I have to admit, I’m not a fan of traditional coleslaw. I like vinagrette type slaws when paired with barbequed or smoked meats. The addition of blue cheese to this slaw changes the flavor entirely. This slaw is creamy style, but the complimentary flavors are more savory. If you’re not a coleslaw lover, try this version and you may feel differently. I serve this with Crispy Buttermilk Fried Chicken or Crispy Chicken Strips. It’s also great as picnic fare or with hamburgers and hot dogs or barbequed ribs.
- 1 Head of Cabbage – Shredded (Savoy, Napa, or White, or any combination) * see note below
- 2 Carrots – Shredded
- 1 Cup Real Mayonnaise
- 1 Cup Sour Cream
- 1/4 Cup Apple Cider Vinegar
- 1 TBS. Sugar
- 2 tsp. Celery Salt
- 1 tsp. Celery Seed
- 1/2 tsp. Coriander Seed (optional)
- Salt and Pepper to taste
- 5 oz. (or more) Crumbled Blue Cheese
* You can use 2 bags of packaged coleslaw blend which will give you a combination of types of cabbage and sometimes even includes carrots; this is a huge timesaver, but the cabbage is not always as fresh.
Use a mandolin to shred cabbage and carrots. If you don’t have a mandolin, you can just cut cabbage and carrots into very thin slices. Combine cabbage and carrots in a large bowl. Add all remaining ingredients except for blue cheese. Mix well. Taste for seasoning and add more salt, pepper, or sugar to achieve desired flavor (remember that blue cheese will add a little more salt). Add blue cheese and mix again. Allow coleslaw to marinate in the refrigerator for at least one hour before serving.